Zucchini Bread (Gluten Free)

After trying different kinds of gluten free flours, I have come to recognize a difference between each. The slightest bit of coconut flour, even when mixed in with other types of gluten free flours, will produce an earthy coconut aroma. Almond flour, which I am most familiar with because I use them for macarons, have a slight gritty, almost like a corn bread texture to it. The almonds flour isn’t as able to bind to each other as well as the other flours do, but it does absorb up moisture the longer it sits at room temperature. All purpose gluten free flour almost has the texture between powdered sugar and corn starch, though its not as finely ground, it is silkier and thinner than your typical all purpose flour.

I opened my fridge and what do I see? Three zucchinis. And still being in the “what can I make that is gluten free” mindset, I set out to find a recipe for gluten free zucchini bread. The recipe called for almond flour, and soI expected the texture to be a little more gritty than your typical almond bread. I was right, but it was still delicious nevertheless! You would hardly be able to taste zucchini in it.

Zucchini Bread (Gluten Free)

2 c almond flour

1/2 tsp sea salt

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

1/4 c olive oil

1/2 c honey

2 large eggs

1 1/2 c grated zucchini

Preheat oven to 350 degrees. Line muffin tins with cupcake liners. Combine dry ingredients and mix well. Add remaining ingredients and mix well. Fill the muffin tins a little over 3/4 full and bake for around 30-40 minutes, checking regularly to make sure they are not over baked. Cool completely before removing and enjoy!